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SALTED CARAMEL CREME au BEURRE

Patisserie Makes Perfect
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 600 g

Ingredients
  

  • 150 g Caster Sugar
  • 60 ml Water
  • 120 g Egg Yolks
  • 337 g Unsalted Butter cubed and softened
  • 200 g Salted Caramel

Instructions
 

  • Put the caster sugar and water in a saucepan, bring to the boil and heat to 121C.
  • Put the egg yolks in the bowl of an electric mixer and whisk, slowly pour in the hot syrup and whisk until thick and cool.
  • Gradually add the softened butter while still whisking. When all of the butter has been incorporated, continue to beat until light and aerated.
  • Add the salted caramel and beat until fully incorporated.